Description
This hearty and savory Hash Brown Egg Casserole is the perfect dish for a weekend brunch or holiday breakfast. Packed with crispy hash browns, melted cheese, savory ham, and eggs, it’s a filling meal that’s sure to please a crowd. Easy to make and even easier to enjoy!
Ingredients
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8 precooked frozen hash brown patties (thawing is not necessary)
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1 cup shredded sharp cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 & 1/2 cups diced leftover ham (about 3/4 pound)
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2 scallions, diced
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9 large eggs
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1 cup whole milk
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1/2 teaspoon salt
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1/2 teaspoon dry ground mustard (optional but recommended)
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1/4 teaspoon garlic powder
Instructions
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Preheat the oven to 375°F (190°C).
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Spray a 9×13-inch baking dish with nonstick cooking spray. Layer the bottom of the dish with the frozen hash brown patties, breaking them apart slightly to fit the dish.
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In a large mixing bowl, whisk together the eggs, milk, salt, dry ground mustard (if using), and garlic powder.
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Add the diced ham, shredded cheddar cheese, shredded Monterey Jack cheese, and diced scallions to the egg mixture. Stir to combine.
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Pour the egg mixture over the hash brown patties in the baking dish, spreading it out evenly.
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Bake in the preheated oven for 35-45 minutes, or until the casserole is set and lightly golden on top. A knife inserted into the center should come out clean.
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Allow the casserole to cool for a few minutes before serving.
Notes
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If you don’t have leftover ham, you can substitute cooked sausage or bacon.
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Feel free to customize the cheese blend; pepper jack, mozzarella, or even a bit of Parmesan can work well.
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Make it ahead by assembling the casserole the night before and refrigerating it overnight. Just pop it in the oven in the morning!
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For a slightly crispier topping, broil the casserole for the last 3-5 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Keywords: breakfast casserole, hash brown casserole, egg casserole, leftover ham, brunch recipe